6 Reviews of Braised Ginger Pork

From: Tea Girl

On Jun 4, 2009

This is very good. I had cut the recipe in half as that there only 2 of us and I used fresh grated ginger, otherwise I had followed the recipe. There wasn't any leftovers, the sauce was very nice on the rice as well. It wasn't too salty for us, but we do like things on the salty side so those that don't things as salty probably should use low sodium broth instead. Will make again in future.

From: lazyme

On Mar 11, 2008

Loved it! This was so simple and so good. I did use minced ginger root instead of the the ground (love my ginger, lol), but followed the rest of the recipe as directed. Thanks mikekey for yet another great recipe. Made for Aussie Swap #14.

From: ~Nimz~

On Aug 10, 2008

I served this to company last night and it was enjoyed by all. We all agreed that it needed a little kick, so next time I'll add some crushed red pepper flakes. I did add some green peppers and orange peppers to the mix and doubled the sauce mixture. Great flavor combination. Served this over rice with some steamed carrots for a great meal. Thanks mikekey.

From: JustJanS

On Mar 28, 2009

We enjoyed this thanks Mikekey. It was ever so simple to make and the taste-although a little salty for us-was great. I used fresh ginger root (a personal preferance in savoury dishes), a generous pinch of chili flakes and I had to add extra water as the 4 tablespoons of flour used made the sauce extrememly thick. I will make this again using low sodium soy and I might try chicken for a change.

From: Vicki in CT

On Aug 30, 2009

Made it to my best of 2009 cookbook. Fabulous entree. I used fresh ginger and siracha sauce (instead of pepper flakes) and glad I did. Served with Near East brand rice, Sesame and Ginger flavor and seemed like it was created to go with this recipe. Fabulous!! Salty, but salty doesn't bother me, if it does should use reduced sodium broth and soy sauce.

From: Peter J

On Apr 7, 2009

Very good! I made it exactly as posted minus the optional pepper flakes, while I do like a bit of spice I thought it might have hidden the other great flavors. I used a home-made chicken broth that was probably less salty than store bought chicken stock, if using that you would probably want to use low-sodium soy.